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🥗 Roasted Vegetable Salad with Hummus

395 kcal · 30 min · 4 servings

Ingredients

• chickpeas 600 g
• bell pepper, red 2 pcs.
• bell pepper, yellow 1 pcs.
• zucchini 1 pcs.
• sweet potatoes 2 pcs.
• beetroot, pre-cooked 2 pcs.
• onions, red 2 pcs.
• olive oil 4 tbsp
• salt pinch
• pepper, black ground pinch
• paprika, sweet 1 tsp
• beet syrup 1 tsp
• organic limes 1 pcs.
• cumin pinch
• parsley, fresh 20 g

Instructions

1. 1. Preheat the oven to 220 degrees Celsius with fan setting.
2. 2. Drain the chickpeas in a sieve.
3. 3. Wash the bell peppers.
4. 4. Cut the bell peppers in half.
5. 5. Remove the stem and seeds from the bell peppers.
6. 6. Cut the bell peppers into large pieces.
7. 7. Wash the zucchini.
8. 8. Cut the zucchini in half lengthwise.
9. 9. Slice the zucchini diagonally into thick pieces.
10. 10. Peel the sweet potatoes.
11. 11. Drain the beetroot.
12. 12. Cut the sweet potatoes and beetroot into large chunks.
13. 13. Halve the onions.
14. 14. Peel the onions.
15. 15. Quarter the onions.
16. 16. Separate the individual onion layers.
17. 17. Place the vegetables and half of the chickpeas into a bowl.
18. 18. Add two tablespoons of olive oil.
19. 19. Season with salt.
20. 20. Season with pepper.
21. 21. Add paprika powder.
22. 22. Add beet syrup.
23. 23. Mix everything well.
24. 24. Spread the mixture evenly onto two baking sheets.
25. 25. Roast the vegetables in the oven for about 20 minutes.
26. 26. Remove the vegetables when they are golden brown.
27. 27. Cut the lime in half.
28. 28. Squeeze the juice from the lime.
29. 29. Place the remaining chickpeas into a tall container.
30. 30. Add four tablespoons of water.
31. 31. Blend the chickpeas into a smooth paste.
32. 32. Season the hummus with salt.
33. 33. Season the hummus with pepper.
34. 34. Season the hummus with cumin.
35. 35. Add lime juice to the hummus.
36. 36. Wash the parsley.
37. 37. Shake the parsley dry.
38. 38. Pluck the parsley leaves from the stems.
39. 39. Chop the parsley roughly.
40. 40. Remove the roasted vegetables from the oven.
41. 41. Add two tablespoons of olive oil to the hot vegetables.
42. 42. Add lemon juice to the vegetables.
43. 43. Mix the vegetables on the baking sheet.
44. 44. Taste the vegetables and adjust seasoning if needed.
45. 45. Sprinkle the chopped parsley over the vegetables.
46. 46. Spread the hummus onto a serving plate.
47. 47. Arrange the roasted vegetables on top of the hummus.

Nutrition per serving

• kcal: 395
• Protein: 15 g · Fett/Fat: 17 g · Carbs: 52 g